scholarly journals A Discrimination of Dry and Wet Processing Lampung Robusta Coffee using UV Spectroscopy and PLS-DA

2021 ◽  
Vol 830 (1) ◽  
pp. 012066
Author(s):  
M Yulia ◽  
K R Ningtyas ◽  
S Kuncoro ◽  
D Suhandy
Keyword(s):  
Uv Spectroscopy ◽  
Robusta Coffee ◽  
Wet Processing

scholarly journals Pengaruh Elevasi dan Pengolahan terhadap Kandungan Kimia dan Citarasa Kopi Robusta Lampung

2014 ◽  
Vol 1 (1) ◽  
pp. 57
Author(s):  
Juniaty Towaha ◽  
Asif Aunillah ◽  
Eko Heri Purwanto ◽  
Handi Supriadi
Keyword(s):  
Processing Technique ◽  
Climatic Conditions ◽  
High Quality ◽  
Robusta Coffee ◽  
Dry Processing ◽  
Randomized Design ◽  
Two Factors ◽  
Wet Processing ◽  
Completely Randomized Design ◽  
Cup Quality

<p>Kopi Robusta Indonesia memiliki agroklimat dan elevasi tempat yang variatif serta lebih luas sehingga berpotensi sebagai penghasil kopi Robusta yang bermutu tinggi dengan citarasa dan aroma khas. Penelitian telah dilaksanakan di perkebunan rakyat Provinsi Lampung dari bulan Januari hingga Desember 2013. Tujuan penelitian adalah menganalisis pengaruh elevasi dan pengolahan terhadap kandungan kimia serta citarasa kopi Robusta di perkebunan kopi Robusta milik rakyat di Provinsi Lampung. Penelitian menggunakan metode survey dan analisis datanya mengikuti Rancangan Acak Lengkap dengan dua faktor dan tiga ulangan. Faktor pertama adalah empat ketinggian tempat, yaitu (1) 200; (2) 400; (3) 600 dan (4) 800 m dpl, sedangkan faktor kedua pengolahan buah kopi, yaitu (1) basah dan (2) kering. Parameter yang diamati meliputi pengujian kadar kafein, protein, lemak, dan abu serta uji organoleptik (cupping test). Hasil penelitian mendapatkan bahwa makin tinggi elevasi tempat tumbuh kopi Robusta di daerah Lampung maka kadar kafein dan lemak cenderung semakin meningkat. Selanjutnya, proses pengolahan kopi secara basah menghasilkan mutu citarasa kopi Robusta Lampung lebih tinggi dibandingkan dengan pengolahan secara kering.</p><p>Kata Kunci: Kopi Robusta, elevasi, pengolahan, kandungan kimia, citarasa</p><p>Robusta coffee was grown in Indonesia at diverse agro-climatic conditions and altitudes, so it potentially to develop of high quality Robusta coffee with a distinctive flavor and aroma. Research was conducted on smallholder plantations in Lampung Province from January to December 2013. The objective of this study was to analyze the quality and flavor of Robusta coffee developed at different elevation in Lampung Province, in order to identify the most appropriate elevation for Robusta coffee to have the best quality and flavor. Research was use completely randomized design with three replications and two factors. The first factor is altitude: (1) 200; (2) 400; (3) and 600 (4) 800 m above sea level, while the second factor is the processing technique: (1) wet; and (2) dry processing. Variables tested were levels of caffeine, protein, fat and ash as well as cup quality. The results showed that the higher of elevation the higher of caffein and fat contents. Moreover, wet processing of Lampung Robusta Coffee gave higher cup quality compared to dry processing.</p>

scholarly journals Penurunan Kadar Asam dalam Kopi Robusta (Coffea canephora) dari Desa Rantebua Kabupaten Toraja Utara dengan Teknik Pemanasan

KOVALEN ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 118-125
Author(s):  
Syahruddin Kasim ◽  
Syarifuddin Liong ◽  
Ruslan ◽  
Alprianto Lullung
Keyword(s):  
Water Content ◽  
Acid Content ◽  
Coffea Canephora ◽  
Heating Time ◽  
Coffee Bean ◽  
Constant Weight ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Wet Processing

Robusta coffee (Coffea canephora) is the most widely produced coffee in Indonesia. The relatively high acid content causes robusta coffee to be less attractive to both local and international consumers. Acid levels in coffee can be reduced by heating techniques using water as a solvent because it is cheap and easy to obtain and water is also a safe solvent and has no side effects for health. Coffee bean water content was analyzed by heating to constant weight by the oven method, acid content by titration technique, and followed by organoleptic testing. The results of the analysis of water content for dry treatment of 10.02%, wet treatment of 10.35% and on heating for 15, 30, 45, 60, 75, and 90 minutes respectively at 9.99%; 10.34%; 9.70%; 10.40%; 11.65% and 11.36%. The results of the analysis of acid levels for the treatment of dry processing amounted to 3.65%, wet processing amounted to 3.42%, and for heating for 15, 30, 45, 60, 75, and 90 minutes respectively 3.03%; 2.76%; 2.51%; 2.39%; 2,32% and 2,28%. Organoleptic test results showed that the decline in the quality of coffee occurs when heating above 45 minutes. Based on research data it was concluded that the heating method can reduce acid levels in coffee beans with a maximum heating time of 45 minutes to maintain the quality of taste in coffee. Keywords: Coffea canephora, organoleptic, warming up, titration.

STUDY ON WET PROCESSING OF BLOCK CHILLY

2013 ◽  
Vol 3 (1) ◽  
pp. 45-50
Author(s):  
Dwi Dian Praptanto ◽  
Kurnia Herlina Dewi ◽  
Bosman Sidebang
Keyword(s):  
Water Content ◽  
Production Method ◽  
Time Data ◽  
Time Duration ◽  
Drying Time ◽  
Significance Level ◽  
Randomized Design ◽  
Wet Processing ◽  
Analysis Application ◽  
Lower Water Content

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.

Sulphonamide: Distribution, Toxicology, Environmental Characteristics, and Analysis - A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Kirubanandam Grace Pavithra ◽  
Vasudevan Jaikumar ◽  
Ponnusamy Senthil Kumar ◽  
PanneerSelvam SundarRajan
Keyword(s):  
Aqueous Solution ◽  
High Performance Liquid Chromatography ◽  
Capillary Electrophoresis ◽  
Liquid Chromatography ◽  
High Performance ◽  
Uv Spectroscopy ◽  
Relevant Information ◽  
Fluorometric Determination ◽  
Distinctive Features ◽  
The World

Background: Many antibiotics were widely used as medication based on their distinctive features. Among them, sulphonamides were commonly used, however their recalcitrant nature makes them difficult to dispose. Hence, their interaction with environment and analytic technique requires considerable attention globally. Objective: Therefore, this review aimed to provide detailed discussion about environmental as well as human health behaviour and analytic techniques corresponding to sulphonamides. Methods: Various results and discussion were extracted from technical journals and books published by different researchers from all over the world. The cited bibliographic references were intentionally investigated in order to extract relevant information related to proposed work. Results: In this review, the determination techniques such as UV-spectroscopy, Enthalpimetry, Immunosensor, Chromatography, Chemiluminescence, Photoinduced fluorometric determination, Capillary electrophoresis for sulphonamide determination were discussed in detail. Among them, High performance liquid chromatography (HPLC) and UV-spectroscopy was effective and extensively used for screening sulphonamide. Conclusion: Knowing the quantification and behaviour of sulphonamide in aqueous solution is mandatory to opt the suitable wastewater treatment required. Hence, choosing appropriate high precision and feasible screening techniques is necessary, which can be attained with this review.

Synthesis and Anti-mycobacterium Study on Halo-substituted 2-aryl oxyacetohydrazones

2020 ◽  
Vol 16 (5) ◽  
pp. 618-628 ◽  
Author(s):  
Vijay J. Desale ◽  
Suraj N. Mali ◽  
Hemchandra K. Chaudhari ◽  
Maya C. Mali ◽  
Bapu R. Thorat ◽  
...  
Keyword(s):  
Uv Spectroscopy ◽  
Health Concern ◽  
Multiple Drug ◽  
Resistant Tuberculosis ◽  
Multiple Drug Resistant ◽  
H37rv Strain ◽  
Mdr Tb ◽  
Drug Regimens ◽  
Ft Ir ◽  
Mycobacteria Tuberculosis

Background: The treatment of multiple-drug-resistant tuberculosis (MDR-TB) with currently available marketed drugs remains a global health concern. The cases of resistant tuberculosis patients are increasing day by day. Objective: The objective of this study is to highlight the need of developing shorter, simpler and tolerable drug regimens. Methods: In the present study, we synthesized various halo-substituted 2-aryloxyacetohydrazones via a series of reactions from halo-substituted phenols. All the compounds were characterized by using various spectroscopic methods, such as NMR, FT-IR, UV spectroscopy, etc. Results: All the synthesized hydrazones showed theoretically good interactions with enzyme enoyl reductase (pdb id: 4tzk). All the synthesized compounds (5a-5o) showed moderate to good activity (3.125-100 μg/mL) against Mycobacteria tuberculosis, H37RV strain. Conclusion: Our results would pave a new way for the development of more effective Anti-TB agents in the future.

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